CHAI SPICED QUICK BREAD

A quick bread without frosting I can handle. Some quick breads are possibly even better that way. But a frosting without a quick bread or a cake or some sort of soft, baked spot to call home…we can’t let that happen! So with all that creamy vanilla frosting from yesterday’s post on hand, I really had no choice but to do a bit of fall-flavored bread-baking.

While I do like coffee, I don’t drink it regularly. It’s not a habit I want to start, so I only have it if I am at some sort of cute cozy cafe where someone much more skilled will make it for me. But if there is a chai latte on the menu I will pick that in an instant over any sort of coffee beverage. And while I’ve been known to drink a non-iced chai latte even in the middle of summer, it’s these chillier months when the flavors of warm chai tea are the most enticing.

INGREDIENTS

• 12 pitted medjool dates
• 1 cup prepared chai tea
• 1 1/4 cup oat flour
• ¼ cup tapioca starch
• 1/4 cup nondairy milk
• 2 tsps baking powder
• 1 tsp baking soda
• 1 tsp lemon juice
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/2 tsp cardamom
• 1/4 tsp cloves
• Optional: Low-Fat Vegan Vanilla Frosting

INSTRUCTIONS

1. Preheat the oven to 350F.
2. Pour the chai tea over the dates and soak for 10 minutes. Blend the chai tea, dates, lemon juice, non-dairy milk, and vanilla on high until smooth.
3. .........................................

for full recipes please see : www.feastingonfruit.com

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